Meyer Lemon Braised Chicken
Made with our time-saving braising base, this chicken dish is falling-off-the-bone tender and boasts the bright flavors of Meyer lemons. Adding fresh potatoes and carrots elevates the meal from an easy weeknight dinner to a dish suitable for a weekend dinner party.
- 2 Tbs. olive oil
- 1 bunch baby carrots, trimmed
- 1 lb. (500 g) new potatoes, halved
- 1 chicken, about 4 lb. (2 kg), cut into 8 pieces
- Salt and freshly ground pepper
- 1 jar Meyer lemon braising sauce
- Lemon halves for garnish (optional)
Preheat an oven to 350°F (180°C).
In a Dutch oven over medium-high heat, warm the olive oil. Add the carrots and cook, stirring occasionally, until lightly colored, 3 to 5 minutes. Transfer the carrots to a platter. In the same pot, add the potatoes and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer to the platter with the carrots.
Season the chicken with salt and pepper. In the same pot, working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Return all the chicken to the pot and add the carrots, potatoes and braising sauce. Cover the pot, transfer to the oven and cook until the chicken is fork-tender, about 1 hour. Skim the fat off the sauce, garnish with lemon halves and serve. Serves 4 to 6.
Williams-Sonoma Test Kitchen